Preheat oven to 200 degrees F.
To make the apple chips, slice the apples thinly on a mandolin. In a saucepan, bring the sugar and water to a boil, add the apple slices, and blanch for 30 seconds. Remove apples, place on a cookie sheet lined with parchment paper, and bake for 2 hours, or until crisp.
To prepare the apple sorbet, combine all of the ingredients together and strain. Freeze the mixture in an ice cream machine.
To make the apple sauce, combine the raisins, grape juice, apple juice, sugar, and vanilla seeds, and bring the mixture to a simmer, stirring occasionally for 5 minutes. Reduce the heat to low, cook gently until the mixture is reduced by half, about 35 minutes. Let sauce cool at least 15 minutes before serving, or store in refrigerator.
Preheat oven to 375 degrees F.
To make the apple tart tatin, peel, core and slice the apples thinly. Cut the butter into small pieces. In a saucepan, combine the sugar and water, and cook to caramel stage, washing down the sides as necessary with a brush and water. Add corn syrup. Remove the pan from the heat and whisk in the butter until melted and smooth. Pour an equal amount of the sauce into 6 (2-inch) ramekins. Arrange the apple slices over the caramel, filling the ramekins.
Roll the puff pastry out, and using a cookie cutter, cut out 6 (2 1/2-inch) circles, and dock the dough using a fork. Drape 1 pastry circle over each mold, and tuck the edges in.
Place the molds on a baking sheet, and bake for about 20 minutes, or until the pastry is puffed and golden. Allow the tarts to cool for at least 1 hour.
Preheat oven to 290 degrees F.
To make the goat cheese timbale, combine the cream cheese, goat cheese, sugar, and vanilla in a mixer using a paddle attachment. Add the mascarpone and eggs, and mix well. Spoon the mixture into 6 (2-ounce) timbale molds, cover with foil, and prick the foil with a fork. Place in a baking pan with water, and bake for 10 minutes. Rotate the molds and lift the foil to allow the steam to escape. Replace the foil, and bake for 8 minutes more.
To serve, reheat the apple tatins, and unmold unto a dessert plate. Unmold the timbale next to the tatins. Make the Napoleons by layering an apple chip with a small scoop of sorbet, adding another apple chip on top, a scoop of sorbet, and topped with a third apple chip. Place a bit of the apple raisin sauce on top of the goat cheese timbales, and drizzle some sauce around the timbales and tart.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1824.4 Kcal (7638 kJ)
Calories from fat	773.56 Kcal
		% Daily Value*
Total Fat	85.95g	132%
Cholesterol	272.94mg	91%
Sodium	553.94mg	23%
Potassium	730.43mg	16%
Total Carbs	225.26g	75%
Sugars	177.07g	708%
Dietary Fiber	9.77g	39%
Protein	26.21g	52%
Vitamin C	24mg	40%
Iron	3.8mg	21%
Calcium	516.1mg	52%

Amount Per 100 g
Calories	190.34 Kcal (797 kJ)
Calories from fat	80.71 Kcal
		% Daily Value*
Total Fat	8.97g	132%
Cholesterol	28.48mg	91%
Sodium	57.79mg	23%
Potassium	76.21mg	16%
Total Carbs	23.5g	75%
Sugars	18.47g	708%
Dietary Fiber	1.02g	39%
Protein	2.73g	52%
Vitamin C	2.5mg	40%
Iron	0.4mg	21%
Calcium	53.8mg	52%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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